Chicken Chop Suey with a Twist
If you’re in for a busy evening, here’s a great way to ensure you can still have a healthful supper. It’s tasty and traditional, and easy, too!
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- 8 ounces sliced fresh mushrooms
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 can (14 ounces) bean sprouts, rinsed and drained
- 1 can (8 ounces) bamboo shoots, drained
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup reduced-sodium soy sauce
- 1 tablespoon minced fresh gingerroot
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup frozen shelled edamame
- Hot cooked rice
